Profiteroles with Chocolate Ganache and Espresso Cream
80% автентично · Modern European
An elevated take on classic profiteroles, featuring choux pastry filled with an espresso-infused whipped cream and topped with a luxurious dark chocolate ganache.
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Съставки
- Water1 cup
- Unsalted butter1/2 cup
- All-purpose flour1 cup
- Eggs4 large
- Heavy cream2 cups
- Powdered sugar1/4 cup
- Instant espresso powder2 tsp
- Dark chocolate (70% cacao)8 oz
- Heavy cream (for ganache)1 cup
- Salt1/4 tsp
Стъпки
- 1
Prepare choux pastry as per the classic recipe (Steps 1-7 from Classic Profiteroles). Let cool.
- 2
For the espresso cream, whip 2 cups of heavy cream with powdered sugar and espresso powder until stiff peaks form.
- 3
Fill the cooled choux puffs with the espresso cream.
- 4
For the ganache, heat 1 cup of heavy cream in a saucepan until simmering. Pour over chopped dark chocolate in a bowl.
- 5
Let stand for 5 minutes, then whisk until smooth and glossy.
- 6
Spoon or drizzle the chocolate ganache over the filled profiteroles.
- 7
Allow the ganache to set slightly at room temperature or chill briefly before serving.
